Description
A cozy, one-pan meal combining juicy seasoned chicken with creamy, garlic-lemon rice and savory Parmesan. Perfect for a flavorful and easy weeknight dinner.
Ingredients
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon olive oil (or butter)
- 3 garlic cloves, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 tablespoon lemon juice (freshly squeezed)
- Zest of 1 lemon
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Lemon slices (optional)
Instructions
- Season chicken with garlic powder, paprika, salt, and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through. Set aside.
- In the same pan, add 1 tablespoon olive oil or butter and sauté minced garlic until fragrant.
- Add uncooked rice and stir to toast slightly.
- Pour in chicken broth, lemon juice, and lemon zest. Stir well and bring to a simmer.
- Cover and cook on low heat until rice is tender and most liquid is absorbed, about 18–20 minutes.
- Stir in grated Parmesan cheese until melted and creamy.
- Return chicken to the pan to warm through.
- Garnish with chopped parsley and lemon slices if desired. Serve warm.
Notes
- Swap thighs with breasts or rotisserie chicken for convenience.
- Add veggies like spinach, peas, or broccoli for variety.
- Use brown rice for more fiber—adjust cooking time and liquid accordingly.
- Stir Parmesan in off the heat to avoid clumping.
- To reheat, add a splash of broth or water for creamy texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 85mg
